Description
Herbed Tofu and Roasted Potato Salad with Greens is a fresh, hearty, and protein-packed vegetarian salad. Featuring crispy roasted potatoes, golden herbed tofu, and vibrant greens, it’s a wholesome and flavorful dish perfect for lunch or a light dinner.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil, divided
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 4 cups mixed salad greens (e.g., arugula, spinach, baby kale)
- 1/4 red onion, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- 1 tbsp lemon juice
Instructions
- Preheat oven to 425°F (220°C). Toss halved potatoes with 1 tbsp olive oil, thyme, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway.
- Meanwhile, toss tofu cubes with 1 tbsp olive oil, oregano, salt, and pepper. Spread on a separate baking sheet and roast for 25–30 minutes, turning once, until golden and crisp.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, lemon juice, and a pinch of salt and pepper to make the dressing.
- In a large bowl, combine mixed greens, roasted potatoes, tofu, and sliced red onion.
- Drizzle with the dressing and toss gently to combine. Serve immediately.
Notes
- Let potatoes and tofu cool slightly before adding to greens to avoid wilting.
- Add toasted nuts or seeds for extra crunch and nutrition.
- Use vegan mayo or tahini for a creamy dressing variation.
- Great for meal prep—store components separately and combine before serving.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg